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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Warm Individual Lemon Pudding Cakes Recipe

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This recipe for Warm Individual Lemon Pudding Cakes is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large eggs, separated
1 cup milk (whole or 2%)
2 tsp lemon zest
6 T lemon juice (from 2 lemons)
2 T unsalted butter, melted
1/4 tsp salt
6 T flour
1 cup sugar
Powder sugar for dusting
Raspberries or blueberries (optional)
Directions:
Directions:
Preheat oven to 350 degrees. Place a rack in the middle of the oven. Spray six 6 ounce ramekins with nonstick canola spray.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter and salt. Add the flour and sugar and whisk until smooth.
In a bowl of an electric mixer, beat the egg whites until soft peaks form. Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy and somewhat runny.
Place the ramekins into a 9 x 13 inch baking dish. Ladle the batter evenly into the ramekins. Carefully pour room temperature into the pan to reach halfway up the sides ion the ramekins. Place the baking pan in the oven and bake 40 - 45 minutes, or until the cakes are puffy and lightly golden on top. Watch for tops getting too dark. Using mitts, carefully lift out each ramekin and place on a rack to cool for about 20 minutes. Serve dusted with powder sugar and topped with a few berries.
This dish can be made ahead - up to a day. If made ahead, cover with plastic wrap after completely cooled and store at room temperature. Reheat in a 350 degree oven for 15 minutes and serve immediately.

 

 

 

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